Puree of carrot with lemon accent

Yield: 4 servings

Measure Ingredient
1 pounds Carrots; peeled and thickly sliced
\N \N Chicken broth to cover
1 tablespoon Unsalted butter or margarine
\N \N Grated lemon rind and chopped fresh parsley
2 teaspoons Grated lemon rind
\N \N Salt and freshly ground white pepper to taste combined


1. In a medium-sized saucepan place the carrots, cover with the broth, bring to a boil, cover, reduce heat, and simmer for 20 minutes, or until tender.

2. Drain the carrots (reserve broth for another use) and puree in a food processor or blender. Add the butter or margarine, lemon rind, and salt and pepper; continue to process until very smooth.

3. Place in a serving dish, garnish with the lemon rind and parsley mixture, and serve hot.

*Orange rind can be substituted for the lemon rind from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 10-18-94

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